mash in French
mash in French
purée
(uncountable) A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.
brassin
(uncountable) A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.
empâtage
(uncountable) A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.
maische
(uncountable) A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state.
brassin
(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
empâtage
(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
maische
(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
mash
(brewing) Ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
écraser
(transitive) To convert into a mash; to reduce to a soft pulpy state by beating or pressure
empâter
(transitive) To convert into a mash; to reduce to a soft pulpy state by beating or pressure
tremper
(transitive) To convert into a mash; to reduce to a soft pulpy state by beating or pressure
empâter
(transitive, UK, mostly, Northern England, Lancashire, Yorkshire) To prepare a cup of tea in a teapot; to brew (tea).
tremper
(transitive, UK, mostly, Northern England, Lancashire, Yorkshire) To prepare a cup of tea in a teapot; to brew (tea).
écraser
(ambitransitive) To press down hard (on).